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Title   Analyzing & Controlling Foodservice Costs : A Managerial & Technological Approach 

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Author   KEISER / DEMICCO / COBANOGLU  ISBN   9780131191129  Add to shopping cart   
Publisher   Prentice Hall  Group   Commerce/Law View shopping cart
Binding   Paperback Category   Management  Terms and conditions
Edition   5/2007 Type   Go back
Publication Year    
Subject   Hospitality industry 
Stock Status   Not currently in stock - contact store for availability 
Order Status   Not currently on order 
Synopsis For courses in Foodservice Cost Control and/or Managerial Accounting. Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth edition, the text covers the latest in technology trends, includes ChefTec software, and offers sound coverage of financial concepts and management topics. Insights from industry executives give the text a real-world flavor, while the new end-of-chapter exercises offer an easy way to incorporate the ChefTec software into learning. Previous title was Contemporary Management Theory

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